Ingredients:

* 1 pound ground pork sausage
* 1 cup minced sweet onion
* 3 large garlic cloves, pressed or finely minced
* 1/2 pound (8 ounces) mushrooms, chopped into 1/2-inch dice
* 1 scotch bonnet chili pepper, finely minced (optional)
* 1 tsp dried thyme
* 1 tsp ground allspice
* 1 tsp kosher salt
* Freshly ground pepper, to taste
* 8 ounces cream cheese, at room temperature
* 8 ounces phyllo (fillo) sheets (half of a 1-pound package – see Note)
* 1 stick (about) butter, melted

Preparation:

In a large, deep skillet, saute pork sausage, sweet onion, garlic, mushrooms, and chile, if using. Stir often to break up sausage.Cook until no pink remains in the sausage.Add thyme, allspice, salt, and pepper to sausage mixture.Turn off heat and stir in cream cheese until combined.Cool to room temperature.

Preheat oven to 375 degrees F.

Remove phyllo sheets from package and unroll so they are flat. Cut stack in half lengthwise. Cover with plastic wrap so dough does not dry out and become brittle.

Remove two strips of phyllo from the stack (remembering to re-cover remaining strips each time) and place on a flat surface. Brush each strip with melted butter. Place a heaping tablespoon of sausage-cheese mixture on one end.Fold strip up to form a triangle.Continue folding back and forth until you reach the end of the strip, forming a filled triangle packet.Continue until all of sausage filling is used up.

Place phyllo sausage triangles on an ungreased cookie sheet or jelly roll pan.Bake for 20 to 25 minutes, until pastry is golden.

Serve hot or at room temperature.Caribbean Sausage Cheese Triangles may be prepared in advance and frozen for later baking.

Be Sociable, Share!

•